Full of fresh flavours, this shaved fennel and samphire salad makes a perfect side dish to a special meal.
Fennel has a wonderful aniseed flavour that pairs particularly well with fresh and salty samphire.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
101
Ingredients
For the salad
2 medium oranges
1/2
small red onion, finely sliced
1 large fennel bulb, cored and finely sliced, fronds reserved
100g
samphire
For the dressing
1tsp.
Dijon mustard
1tsp.
cider vinegar
2Tbsp.
extra virgin olive oil
Directions
Step 1To make the salad, finely grate the zest of 1/2 an orange into a small bowl and set aside for the dressing. Using a sharp serrated knife, slice the peel and any white pith off both oranges, then slice the peeled oranges into rounds (horizontally across the segments). Cut each slice in half to make two semi-circles, picking out and discarding any pips.
Step 2Put oranges in a large bowl with the red onion and sliced fennel and gently toss together (the acid from the oranges will help the onion and fennel to soften and mellow slightly).
Step 3Bring a medium pan of water to the boil and cook the samphire for 3min, until just tender. Drain and cool under cold running water. Drain well again and add to the salad bowl.
Step 4To make the dressing, whisk the mustard, vinegar and some seasoning into the orange zest bowl. Whisk in the olive oil to make a thick dressing.
Step 5Tip the salad on to a large platter, spread out into an even layer, then drizzle over the dressing. Scatter over the reserved fennel fronds and serve.
GET AHEAD: Make to end of step 4 up to 2hr ahead, cover both bowls and chill. Store fronds in a ramekin of water. To serve; whisk dressing to recombine and complete recipe.
Per serving:
Calories: 101
Protein: 2g
Fat: 6g
Saturates: 1g
Carbs: 8g
Total sugars: 8g
Fibre: 4g
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